May 5, 2015

Spring Love & Radishes

It's early yet, but with the warming weather, we should soon see those pretty French Breakfast radishes with white tips as well as the big, marble-like bulbs. Members of the mustard family, radishes grow quickly from seed, about 4 to 6 weeks. So plant them now.

The best way to eat radishes? Sliced thin and layered on top of pumpernickel smeared thickly with cultured butter and finished with a sprinkle of coarse salt. Ignore suggests of cooking radishes, they turn limp and loose their crisp, spicy bite with heat.

Radish butter makes a fabulous spread for crostini and sandwiches and a pretty addition to the bread plate. Make it ahead, it will keep, covered in the fridge about a week. Let it soften a little before serving.

Radish Butter

Makes about 3/4 cup

1 stick unsalted cultured butter, softened

1/2 cup finely chopped radishes

1 tablespoon chopped parsley

Salt and freshly ground black pepper to taste

In a small bowl, work all of the ingredients together. Store in a covered container in the refrigerator about a week. Allow to come to room temperature before serving.